Chicken Piri Piri with Spicy Rice

Ingredients

• •1 the chicken
• •5 oz chicken weighing 1.5kg 3lb
• •1 lemon
• •the piri marinade
• •4 large garlic cloves
• •paprika powder
• •½ tsp cumin powder
• •1 i x onion
• •red wine vinegar
• •honey
• •olive oil
• •juice of lemon
• •½ tsp salt
• •300 g basmati rice
• •2 ras el hanout
• •1 tsp cardamom powder
• •1 tbsp butter
• •1 handful flat leaved parsley

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1Firstly, this chicken needs to be spatchcocked. This allows a quicker cooking time and works really well if you want to barbeque the meat.
2. 2With the chickens back bone facing upwards, take a sturdy pair of poultry or game scissors and cut up each side of the back bone to remove it. Then turn the chicken over, lean on the breastbone with the heal of your hand and press hard enough to break it so that the chicken is flattened.
3. 3Make a couple of slashes in the thickest part of each of the legs of the chicken. This will allow the piri piri marinade to penetrate the flesh and also aid even cooking.
4. 4Place the chicken skin side up in your roasting tray (if you are roasting in the oven) or on a dish ready to go to the barbeque.
5. 5Place the piri piri marinade ingredients into the food processor and blend until you get a smooth pure.
6. 6Smear the piri piri mix evenly over the chicken and place in the fridge to marinate. Leave for a hour an hour, but longer if you can, overnight is great.
7. 7To cook in the oven: Pre-heat to 200C/400F/Gas 6 .
8. 8Place the chicken in a roasting tray and cook for about 30 to 45 minutes. Check after 25 to see if the juices are running clear. If you want a more crispy finish, you can put the chicken under a hot grill for a few minutes.
9. 9To cook on the barbeque: Once the flames have died down on your barbeque fire, place the chicken skin side down on the centre area and cook for about 15 minutes until nice and crispy.
10. 10Then flip the bird over for about another 10 to 15 minutes until cooked through.
11. 11The cooking times will vary depending on your barbeque, so the best way is to check by piercing the thickest part of the bird around the area where the leg joins the body with a knife, press and if the juice that comes out runs clear then the chicken is ready.
12. 12If the juices are pink or red, then you need to cook for longer.
13. 13To make the rice, add the spices to the water you will cook the rice in and stir. Cook as normal. When ready, fork through the parsley, butter and some salt to taste.
14. 14To serve, cut the bird with your poultry scissors into 4 pieces.
15. 15Cut in half lengthways, then divide the 2 halves by cutting each one between the leg and wing.
16. 16Serve with the lemon wedges and a little more fresh parsley leaves sprinkled over the top.
17. 17Tips and Variations
18. 18There is no need to spatchcock your chicken if it is not going on the barbeque, but it is easier, as it holds the marinade better and cooks quicker.
19. 19The marinade works well with chicken pieces too (thighs, legs, wings, breasts)
20. 20The chicken will blacken a little on the outside, this is how it is supposed to look.
21. 21If you dont have time to let the meat marinade for an hour, just use whatever time you have.
22. 22Serve with a simple green salad and some crisp, fresh Vinho Verde.
23. 23I like to make extra marinade to keep in the fridge for the next time it will keep easily for a good few weeks.